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Greek Chicken or Shrimp with Everything Orzo

Serves 4

Originally aired

INGREDIENTS
  • 4 cloves garlic
  • 1/4 cup EVOO - Extra Virgin Olive Oil
  • 2 lemons
  • 1 teaspoon crushed red pepper flakes
  • 2 sprigs fresh oregano, finely chopped
  • 4 pieces boneless, skinless chicken breasts or 2 pounds jumbo shrimp
  • Salt and coarse black pepper
  • 1/2 pound orzo pasta
  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 pound Greek feta, crumbled
  • 3 to 4 Greek hot peppers, chopped or a couple of tablespoons of banana pepper rings, chopped
PREPARATION

Bring a large pot of water to a boil for orzo pasta.

Crush 2 cloves of garlic and place in shallow dish with about 1/4 cup EVOO along with 1 thinly sliced lemon, red pepper flakes, oregano, chicken or shrimp. Season with salt and pepper, then toss to combine. Heat a large cast-iron skillet over medium-high heat. When meat or shrimp has marinated for 10 minutes, and pan is screaming hot, add chicken or shrimp and lemons. Cook chicken 10-12 minutes, turning occasionally or cook shrimp 6-8 minutes or until pink and firm, tossing with tongs frequently. Squeeze the juice of remaining lemon over pan and serve.

When you add chicken to pan, drop orzo in boiling water and start vegetables, see below. If youre cooking shrimp, start orzo then start vegetables, then throw shrimp in hot pan.

Meanwhile, heat a second skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add red onions and bell peppers and season with salt and pepper, cook 5 minutes. Add 2 cloves chopped garlic and toss a minute, then add olive and tomatoes to the pan and cook a couple of minutes more. Drain orzo and toss in serving dish with vegetables along with parsley and feta and hot peppers. Adjust black pepper to your taste and drizzle with a little extra EVOO.

Meanwhile, heat a second skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add red onions and bell peppers and season with salt and pepper, cook 5 minutes. Add 2 cloves chopped garlic and toss a minute, then add olive and tomatoes to the pan and cook a couple of minutes more. Drain orzo and toss in serving dish with vegetables along with parsley and feta and hot peppers. Adjust black pepper to your taste and drizzle with a little extra EVOO.

Serve chicken or shrimp alongside orzo.

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